Sauteed Vegetables

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Sautéed Vegetables

Budget friendly dishes are always welcomed but especially around the holidays when it seems like we are spending more money. This recipe I developed for sautéed vegetables using squash and zucchini won’t break the bank but at the same time, offer a lot of flavor as a side dish to a fish, chicken or beef meal.

Many years ago my girlfriend had us over to dinner. I am not a real fan of squash or zucchini but she prepared a sautéed version that was out of this world. It was memorable. Well, it’s taken me this long to try to duplicate the recipe and I added my own twist. I have a mandolin and like using it, especially when I need consistent slices. I’m pretty good with a knife but the mandolin makes even slices so easy. Just use the guard! I implore you! I sliced my finger once, yes, all it takes is once, for then you will use that guard henceforth.

I was just recreating this for 2 but this recipe can easily be doubled for 4. Use the entire zucchini and a whole onion.

Sautéed Vegetables

2 Tablespoons butter

1/2 sweet onion, sliced about 1/4 inch thick

2 cloves garlic, finely minced

1/2 green zucchini, sliced evenly about 1/4 inch thick

1/2 yellow squash, sliced evenly about 1/4 inch thick

1 Tablespoon chopped fresh parsley

Juice of 1/2 a lemon

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

Melt the butter in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, stirring frequently. Add the garlic and stir for 1 minute, being careful not to burn garlic. Add green and yellow zucchini, lemon juice and parsley. Cook until zucchini are soft and just becoming translucent, about 4 – 5 minutes. Remove from heat, season with salt and pepper and serve immediately.

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About Me

I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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